Italian Veggie Frittata Muffins
15min
20min
2
380
Chef's Note
These frittata muffins can be made ahead and refrigerated for up to 3 days. For the best texture when reheating, warm them in a 350°F oven for about 5-7 minutes rather than using a microwave, which can make them rubbery.
Tags
Ingredients
6 large eggs
1/2 medium bell pepper (red)
1/2 medium zucchini
6 cherry tomatoes
1 cup fresh spinach
1/4 medium red onion
1 tablespoon olive oil
2 tablespoons fresh basil
1/2 teaspoon dried oregano
1/3 cup mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C) and grease a 6-cup muffin tin with olive oil or line with silicone muffin cups.
- 2
Finely dice 1/2 red bell pepper, 1/2 zucchini, and 1/4 red onion. Halve the 6 cherry tomatoes and roughly chop 1 cup of spinach.
- 3
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté for 2 minutes until translucent.
- 4
Add the bell pepper and zucchini to the skillet and cook for 3-4 minutes until slightly softened.
- 5
Add the spinach and cook for 1 minute until wilted. Remove from heat and let cool for 5 minutes.
- 6
In a medium bowl, whisk together 6 eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 7
Stir the sautéed vegetables, 2 tablespoons chopped fresh basil, and 1/2 teaspoon dried oregano into the egg mixture.
- 8
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 9
Top each muffin with halved cherry tomatoes and sprinkle with 1/3 cup shredded mozzarella cheese.
- 10
Bake for 18-20 minutes until the frittata muffins are set and slightly golden on top.
- 11
Allow to cool in the pan for 5 minutes before removing. Serve warm or at room temperature.
Nutrition Information (per serving)
380
24g
8g
28g
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